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Before I could no longer find pineapple in the store anymore, I decided I wanted to experiment and make my traditional ricotta cake and turn it into a pineapple ricotta upside down cake.

I was not sure the cake would get to mushy because of the gooiness of the pineapple mixture, but the ricotta cake stood up well and had a great flavor! Ricotta cakes are more moist than traditional cakes, so this experiment worked out well. I also added blueberries, but it’s not necessary. It did add a nice extra flavor to the cake, but it will still be just as fabulous without it.

I baked the cake in my iron skillet, which made it really easy to cook the butter and brown sugar mixture first and then throw every else in and put into the oven.

The cake was super easy to get out of the skillet and toss on a platter as well.

Print Recipe

Pineapple Ricotta Upside Down Cake

This pineapple ricotta upside down cake is so yummy and moist and really easy to make!

In a large bowl, mix the flour baking powder, sugar and salt and mix together.

In another large bowl whisk eggs, ricotta cheese, vanilla extract and 1 stick of melted butter. Make sure the melted butter is at room temperature.

Slowly whisk the flour mixture into the liquid mixture and set aside when done.

In an iron skillet on medium heat mix the 1/2 stick of butter with the brown sugar. Once melted turn heat off.

Make sure the brown sugar mixture is even on the bottom of the skillet.

If you bought the canned pineapple rings, make sure you drain. If you bought a fresh pineapple, cut the sides and ends and then use a pineapple corer to cut out the middle. Then cut into thin slices. I also added blueberries on the bottom of the pan, but it's not necessary.

Place the pineapple rings evenly on the bottom of the skillet, and then pour the cake mixture over top.

Bake at 350 for approximately 45 minutes and look cool for about 5 to 10 minutes before turning it over on a platter. You want the cake to still be a bit warm so that it comes out of the skillet better.